CN111387448A - 一种高弹性素食的制备方法 - Google Patents
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种高弹性素食的制备方法,包括以下步骤,S1膨化:将可得然胶、魔芋精粉和淀粉置于搅拌罐中,加入纯净水搅拌形成混合液,静置膨化形成悬浮液;S2固化:将S1膨化后的悬浮液送入搅拌设备,并在送液的同时加入Ca(OH)2澄清溶液,混合,固化;S3定型:将S2固化后的凝胶挤入流动的热水中,流动定型;S4:冷却、喷淋处理、切花成型、冷冻脱水、调味、称量、封口、杀菌。本发明的制备方法,在制备魔芋素食的过程中加入可得然胶,利用可得然胶与魔芋胶的协同性,提高了魔芋素食的弹性和韧性,使得素食更加有嚼劲;同时,该制备方法工艺简单、操作方便,提高了魔芋素食的生产效率,降低了生产成本。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种高弹性素食的制备方法。
背景技术
素食是一种不食肉、家禽、海鲜等动物产品的饮食方式,有时也戒食或不戒食奶制品和蜂蜜。现代社会中,素食者越来越多,素食人群也趋年轻化。
魔芋又名蒟蒻,是一种生长在250-2500米的山间多年生草本植物,***卫生组织确定魔芋为十大保健产品之一。魔芋营养物质十分丰富,含淀粉35%,蛋白质3%,以及16种氨基酸和钾、磷、硒等十种矿物质元素,还有人类所需葡甘露聚糖,并且具有低热量、低脂肪、高膳食纤维等特点。目前魔芋被广泛应用于制作魔芋挂面、魔芋豆腐、魔芋粉丝等多种素食产品,魔芋食品不止味道鲜美、口感宜人,而且具有减肥健身、治病抗癌等功效。
目前,市售魔芋素食主要制备方法是将魔芋粉与淀粉,经过碱改性从而形成的不可逆凝胶。但此种方法制备的魔芋素食存在口感偏脆、嚼劲差等问题。
发明内容
本发明为解决现有技术中的上述问题提出一种高弹性素食的制备方法,利用可得然胶与魔芋胶的协同性提高魔芋素食的弹性和韧性,使得素食更加有嚼劲,同时降低整个素食的生产成本。
为实现上述目的,本发明采用以下技术方案:
本发明提供一种高弹性素食的制备方法,包括如下步骤:
S1,膨化:将可得然胶、魔芋精粉和淀粉置于搅拌罐中,加入纯净水搅拌形成混合液,静置膨化1.5-2.5h,形成稳定的悬浮液;
S2,固化:将S1膨化后的悬浮液送入搅拌设备,并在送液的同时加入Ca(OH)2或碳酸钠澄清溶液,搅拌使两者混合均匀,悬浮液充分固化;
S3,定型:将S2固化后的凝胶挤入70-100℃流动的热水中,流动定型,形成皮带状的不可逆凝胶;
S4:冷却、喷淋处理、切花成型、冷冻脱水、调味、称量、封口、杀菌,即得高弹性素食。
进一步地,所述可得然胶、魔芋精粉和淀粉占所述悬浮液质量的百分比分别为0.1-5%、0.1-5%和0.1-2%。
进一步地,所述悬浮液的温度为18-25℃。
进一步地,所述Ca(OH)2的浓度为0.1-0.4%。
进一步地,所述流动定型于流动有热水的不锈钢管道中进行,定型时间为3-10min;所述热水温度为80-95℃。
进一步地,所述冷却具体为:将定型后的皮带状物输送至盛有清水的大容器中,冷却至室温。
进一步地,所述喷淋处理具体为:将冷却后的皮带状物捞出,采用用温水配制的酸溶液进行喷淋处理;所述酸为柠檬酸、乳酸或苹果酸。
进一步地,所述冷冻脱水具体为:将切花成型后制成的半成品缓慢冷冻24h后自然解冻。
本发明采用上述技术方案,与现有技术相比,具有如下技术效果:
本发明的高弹性素食的制备方法,在制备魔芋素食的过程中加入可得然胶,利用可得然胶与魔芋胶的协同性,解决单一的魔芋粉与淀粉体系制备的魔芋素食口感偏脆,弹性和韧性差,没有嚼劲的问题,提高了魔芋素食的弹性和韧性,使得素食更加有嚼劲;同时,该制备方法工艺简单、操作方便,提高了魔芋素食的生产效率,降低了生产成本。
本发明的高弹性素食的制备方法,利用不锈钢管道可以提高固化效率,使得固化更加的彻底完全;冷却后进行喷淋处理可以改善产品颜色,使得最终的素食色泽鲜艳,更加诱人。
采用本发明制备方法制备的魔芋素食色泽诱人,口感偏弹,韧性高,有嚼劲,同时满足了现代消费者对于低热量、高膳食纤维的健康食品的需求,具有广场市场前景。
具体实施方式
本发明提供一种高弹性素食的制备方法,包括如下步骤:
S1,膨化:将可得然胶、魔芋精粉和淀粉置于搅拌罐中,加入纯净水搅拌形成混合液,静置膨化1.5-2.5h,形成稳定的悬浮液;
S2,固化:将S1膨化后的悬浮液送入搅拌设备,并在送液的同时加入浓度为0.1-0.4%的Ca(OH)2澄清溶液,搅拌使两者混合均匀,悬浮液充分固化;
S3,定型:将S2固化后的凝胶挤入80-95℃流动的热水中,流动定型,形成皮带状的不可逆凝胶;
S4:将定型后的皮带状物输送至盛有清水的大容器中,冷却至室温;将冷却后的皮带状物捞出,采用用温水配制的酸溶液进行喷淋处理;切花成型;将切花成型后制成的半成品缓慢冷冻24h后自然解冻脱水;调味、称量、封口、杀菌,即得高弹性素食。
可得然胶是一种新型的微生物胞外多糖,由D-葡萄糖以β-1,3-糖苷键连接而成的无分支的均一多糖聚合物。这样的葡聚糖是一种优质的不溶性可膳食纤维,很难被人体消化吸收从而转为能量,具有低热量、高膳食纤维等特点,具有促进脂肪的新陈代谢、提高人体的免疫力、预防心脑血管疾病、调节血糖水平等功效,同时又具有调节道内微生态、免疫***活性以及其他明显的有益生理功能。可得然胶在加热时可以形成热不可逆的凝胶,凝胶的质构软弹,有韧性,外观细腻。可得然胶的凝胶的抗冷冻效果好,因此是制备素食产品的良好原料。在日本是可得然胶的最早的生产国家,其将可得然胶用在素食产品中有较久的历史。
本发明的高弹性素食的制备方法,在制备魔芋素食的过程中加入可得然胶,利用可得然胶与魔芋胶的协同性,解决单一的魔芋粉与淀粉体系制备的魔芋素食口感偏脆,弹性和韧性差,没有嚼劲的问题。
在本发明的一种实施方式中,可得然胶、魔芋精粉和淀粉占悬浮液质量的百分比分别为0.1-5%、0.1-5%和0.1-2%;悬浮液的温度为18-25℃。
在本发明的一种实施方式中,流动定型于流动有热水的不锈钢管道中进行,定型时间为3-10min。利用不锈钢管道可以提高固化效率,使得固化更加的彻底完全。
下面通过具体实施例对本发明进行详细和具体的介绍,以使更好的理解本发明,但是下述实施例并不限制本发明范围。
实施例1
一种高弹性素食的制备,包括如下步骤:
S1,膨化:将可得然胶、魔芋精粉和淀粉置于搅拌罐中,加入纯净水搅拌形成混合液,静置膨化2.5h,形成稳定的悬浮液;其中,可得然胶0.5%、魔芋精粉3.5%、淀粉0.2%;
S2,固化:将S1膨化后的悬浮液送入搅拌设备,并在送液的同时加入浓度为0.4%的Ca(OH)2澄清溶液,搅拌使两者混合均匀,悬浮液充分固化;
S3,定型:将S2固化后的凝胶挤入80-95℃的流动热水中,流动定型5-10min,形成皮带状的不可逆凝胶;其中,流动定型于流动有热水的不锈钢管道中进行;
S4:将定型后的皮带状物输送至盛有清水的大容器中,冷却至室温;将冷却后的皮带状物捞出,采用用温水配制的酸溶液进行喷淋处理;利用切片机,将喷淋处理后的皮带状物切成外观均一花型,待用;将切花成型后制成的半成品缓慢冷冻24h后自然解冻脱水;用特殊的酱料配方对脱水后的素食进行调味腌制;将腌制后的素食用自动称量封口机包装后进行巴氏杀菌,杀菌结束后入库,即得高弹性素食。
实施例2
一种高弹性素食的制备,包括如下步骤:
S1,膨化:将可得然胶、魔芋精粉和淀粉置于搅拌罐中,加入纯净水搅拌形成混合液,静置膨化2h,形成稳定的悬浮液;其中,可得然胶2.0%、魔芋精粉2.0%、淀粉0.2%;
S2,固化:将S1膨化后的悬浮液送入搅拌设备,并在送液的同时加入浓度为0.3%的Ca(OH)2澄清溶液,搅拌使两者混合均匀,悬浮液充分固化;
S3,定型:将S2固化后的凝胶挤入85-95℃的流动热水中,流动定型10min,形成皮带状的不可逆凝胶;其中,流动定型于流动有热水的不锈钢管道中进行;
S4:将定型后的皮带状物输送至盛有清水的大容器中,冷却至室温;将冷却后的皮带状物捞出,采用用温水配制的酸溶液进行喷淋处理;利用切片机,将喷淋处理后的皮带状物切成外观均一花型,待用;将切花成型后制成的半成品缓慢冷冻24h后自然解冻脱水;用特殊的酱料配方对脱水后的素食进行调味腌制;将腌制后的素食用自动称量封口机包装后进行巴氏杀菌,杀菌结束后入库,即得高弹性素食。
实施例3
一种高弹性素食的制备,包括如下步骤:
S1,膨化:将可得然胶、魔芋精粉和淀粉置于搅拌罐中,加入纯净水搅拌形成混合液,静置膨化2.5h,形成稳定的悬浮液;其中,可得然胶2.0%、魔芋精粉2.8%、淀粉8.0%;
S2,固化:将S1膨化后的悬浮液送入搅拌设备,并在送液的同时加入浓度为0.3%的Ca(OH)2澄清溶液,搅拌使两者混合均匀,悬浮液充分固化;
S3,定型:将S2固化后的凝胶挤入85-95℃的流动热水中,流动定型5-10min,形成皮带状的不可逆凝胶;其中,流动定型于流动有热水的不锈钢管道中进行;
S4:将定型后的皮带状物输送至盛有清水的大容器中,冷却至室温;将冷却后的皮带状物捞出,采用用温水配制的酸溶液进行喷淋处理;利用切片机,将喷淋处理后的皮带状物切成外观均一花型,待用;将切花成型后制成的半成品缓慢冷冻24h后自然解冻脱水;用特殊的酱料配方对脱水后的素食进行调味腌制;将腌制后的素食用自动称量封口机包装后进行巴氏杀菌,杀菌结束后入库,即得高弹性素食。
对比例
将本发明实施例1-3制备的高弹性素食和市售魔芋素食进行对比,结果如表1所示:
表1
实施例1 | 实施例2 | 实施例3 | 市售魔芋素食 | |
外观 | 表面光滑细腻 | 表面光滑细腻,有光泽 | 表面光滑,细腻 | 表面粗糙,不光亮 |
口感 | 偏硬脆口感 | 口感软弹 | 肉感,有嚼劲 | 口感硬脆 |
以上对本发明的具体实施例进行了详细描述,但其只是作为范例,本发明并不限制于以上描述的具体实施例。对于本领域技术人员而言,任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此,在不脱离本发明的精神和范围下所作的均等变换和修改,都应涵盖在本发明的范围内。
Claims (8)
1.一种高弹性素食的制备方法,其特征在于,包括如下步骤:
S1,膨化:将可得然胶、魔芋精粉和淀粉置于搅拌罐中,加入纯净水搅拌形成混合液,静置膨化1.5-2.5h,形成稳定的悬浮液;
S2,固化:将S1膨化后的悬浮液送入搅拌设备,并在送液的同时加入Ca(OH)2澄清溶液,搅拌使两者混合均匀,悬浮液充分固化;
S3,定型:将S2固化后的凝胶挤入70-100℃流动的热水中,流动定型,形成皮带状的不可逆凝胶;
S4:冷却、喷淋处理、切花成型、冷冻脱水、调味、称量、封口、杀菌,即得高弹性素食。
2.根据权利要求1所述的高弹性素食的制备方法,其特征在于,所述可得然胶、魔芋精粉和淀粉占所述悬浮液质量的百分比分别为0.1-5%、0.1-5%和0.1-2%。
3.根据权利要求1所述的高弹性素食的制备方法,其特征在于,所述悬浮液的温度为18-25℃。
4.根据权利要求1所述的高弹性素食的制备方法,其特征在于,所述Ca(OH)2的浓度为0.1-0.4%。
5.根据权利要求1所述的高弹性素食的制备方法,其特征在于,所述流动定型于流动有热水的不锈钢管道中进行,定型时间为3-10min;所述热水温度为80-95℃。
6.根据权利要求1所述的高弹性素食的制备方法,其特征在于,所述冷却具体为:将定型后的皮带状物输送至盛有清水的大容器中,冷却至室温。
7.根据权利要求1所述的高弹性素食的制备方法,其特征在于,所述喷淋处理具体为:将冷却后的皮带状物捞出,采用用温水配制的酸溶液进行喷淋处理;所述酸为柠檬酸、乳酸或苹果酸。
8.根据权利要求1所述的高弹性素食的制备方法,其特征在于,所述冷冻脱水具体为:将切花成型后制成的半成品缓慢冷冻24h后自然解冻。
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